Lemon Cheesecake Mousse

Lemon Cheesecake Mousse is a light, no-bake dessert made with whipped cream, cream cheese, lemon zest, and juice. It’s smooth, creamy, and tangy, served chilled in cups or jars. Makes 6 servings and takes only 15 minutes to prepare (plus chilling time).

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💛 Why You’ll Love This Lemon Cheesecake Mousse

Quick and easy to make—no oven needed: This no-bake dessert comes together in under 20 minutes. Just mix, chill, and serve—no oven or baking skills required.
Bright lemon flavor with creamy texture: The fresh lemon juice and zest give it a tangy, citrusy burst, while the cream cheese and whipped cream make it silky smooth and rich.
Perfect make-ahead dessert: Ideal for busy schedules. Make it a day in advance, chill in the fridge, and it’ll be even better when served cold.
Served in cups or jars—great for parties: Present it in glasses, jars, or mini cups for a clean, individual serving. Perfect for baby showers, birthdays, or casual get-togethers.

🍋 Ingredients

1 cup heavy whipping cream
8 oz (225g) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Optional toppings: lemon zest, whipped cream, crushed graham crackers

🍦 How To Make Lemon Cheesecake Mousse

Whip the cream: In a bowl, beat the heavy cream until stiff peaks form. Set aside.
Mix cream cheese: In another bowl, beat softened cream cheese with powdered sugar until smooth.
Add lemon: Mix in the lemon juice, lemon zest, and vanilla extract.
Fold in whipped cream: Gently fold the whipped cream into the lemon-cheese mixture until fully combined.
Spoon and chill: Spoon the mousse into serving glasses or jars. Chill for at least 2 hours.
Serve: Garnish with lemon zest, whipped cream, or cookie crumbs if desired.

🍋 Recipe Tips

Use full-fat cream cheese for richer texture
Chill the bowl before whipping cream for best volume
Fold gently to keep mousse airy
For extra lemon punch, add more zest
Add crushed graham crackers to the bottom for a cheesecake-style layer
Use piping bags to neatly fill jars or cups

🍪 What To Serve With Lemon Cheesecake Mousse?

Lemon Cheesecake Mousse pairs well with fresh berries, shortbread cookies or tea. Serve it after a light meal, at picnics, or as part of a dessert table. Add mint leaves or berry sauce for a colorful, refreshing finish.

🧊 How To Store Lemon Cheesecake Mousse

In the fridge: Cover each jar tightly or use an airtight container. Keeps fresh for up to 3 days.
In the freezer: Freeze in small containers. Thaw in the fridge for a creamy texture.

❓ FAQs

Can I make Lemon Cheesecake Mousse ahead of time?

Yes, Lemon Cheesecake Mousse is perfect for making ahead. It actually tastes better after chilling for a few hours or overnight. The flavors deepen and the mousse sets nicely, making it easy to serve at parties or events.

Is Lemon Cheesecake Mousse gluten-free?

Yes, Lemon Cheesecake Mousse is naturally gluten-free as long as you don’t add cookie crumbs that contain gluten. To keep it gluten-free, use certified gluten-free cookie toppings or serve it plain with fruit.

What kind of lemon should I use in Lemon Cheesecake Mousse?

Use fresh lemons for the best flavor in Lemon Cheesecake Mousse. Both the juice and zest are important for a bright, tangy flavor. Meyer lemons also work well if you want a slightly sweeter taste.

Can I make Lemon Cheesecake Mousse without gelatin?

Yes, Lemon Cheesecake Mousse can be made without gelatin. Whipped cream adds stability, and chilling helps it firm up. For a firmer set, you can also use agar-agar if you prefer a vegetarian option.

Can I use bottled lemon juice in Lemon Cheesecake Mousse?

While fresh lemon juice is best for Lemon Cheesecake Mousse, bottled juice can work in a pinch. However, you may miss the vibrant citrus notes that fresh juice and zest provide.

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